Lasagne alla Bolognese

Ingredients

• 300 g ground beef (minced, not too lean)
• 150 g ground pork
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 400 g canned whole peeled tomatoes (or passata)
• 150 ml dry white wine
• 150 ml whole milk
• 1 1/2 tbsp olive oil
• 1 1/2 tbsp butter
• 1 tsp tomato paste
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

For the besciamella:

• 100 g butter
• 100 g flour
• 1000 ml whole milk
• 1/2 tsp salt
• Pinch of freshly grated nutmeg

For assembly:

• 500 g fresh egg lasagne sheets (or ~250 g dried)
• 120 g Parmigiano-Reggiano, freshly grated
• 200 g low-moisture mozzarella, drained, patted dry and cubed (optional, southern-style)

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Instructions

1. Make the ragù

1. Heat the olive oil and butter in a heavy-bottomed pot or Dutch oven over medium heat.
2. Add the diced onion, carrot, and celery.
3. Sauté for 5–7 minutes, stirring occasionally, until softened and translucent.
4. Increase heat to medium-high.
5. Add the ground beef and pork.
6. Break it up with a wooden spoon and cook for 6–8 minutes until well browned.
7. Add the minced garlic and cook for 30 seconds until fragrant.
8. Pour in the white wine, scraping up any browned bits.
9. Let it simmer until mostly evaporated, about 3–4 minutes.
10. Stir in the tomato paste, then add the canned tomatoes, crushing them with a spoon.
11. Season with salt and pepper and add the bay leaf.
12. Bring to a gentle simmer, then reduce heat to low.
13. Partially cover and simmer for 1 hour 30 minutes–2 hours, stirring every 20 minutes.
14. Add a splash of water if it gets too dry.
15. About 30 minutes before the end, stir in the milk and continue simmering uncovered.
16. Remove the bay leaf. The ragù should be thick, not soupy.

2. Make the besciamella

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook, stirring constantly, for 1–2 minutes without browning.
3. Slowly pour in the milk while whisking to avoid lumps.
4. Cook, stirring constantly, for 5–8 minutes until thickened and smooth.
5. Season with salt and nutmeg. Set aside.

3. Prep the pasta

1. Preheat oven to 180°C / 350°F.
2. If using fresh egg sheets, use them as-is.
3. If using dried sheets that require pre-cooking, blanch in salted boiling water for 1 minute less than package says, then lay flat on a clean towel.
4. If using dried durum-wheat (eggless, no-boil) sheets such as Agnesi, use them dry — keep the ragù and besciamella slightly looser so the sheets hydrate in the oven.

4. Assemble

1. Use a large round dish (~28–29 cm / 11 inch, or ~30x20 cm rectangular). For a small 20x15 cm dish, halve everything.
2. Spread a thin layer of ragù on the bottom.
3. Add layers in this order, repeating 3–4 times: pasta sheets → thin layer ragù → spoonful besciamella → sprinkle Parmigiano (plus a few mozzarella cubes if using).
4. Finish with pasta topped generously with besciamella and the remaining Parmigiano.
5. You should use up all the ragù and besciamella.

5. Bake and serve

1. Cover tightly with foil and bake: 20 minutes for fresh or blanched sheets, 30 minutes for dry durum-wheat (eggless) sheets.
2. Remove foil and bake for another 10–15 minutes until golden and bubbling on top (40–45 minutes total for dry sheets).
3. Start checking at 30 minutes — a wide dish dries out faster if layers are thin.
4. Check the center with a knife — it should slide through all layers with no firm sheet resistance.
5. Rest for 10–15 minutes before cutting — this firms up the layers.
6. Serve warm with extra Parmigiano.

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Tips

• Traditional has no mozzarella — only besciamella and Parmigiano. See Variations for southern-style.
• 100 g mozzarella is subtle; base uses 200 g (250 g for extra gooey). For a small dish, use 125–150 g.
• Match sauce to dish size — a wide dish spreads layers thin and dries out faster.
• Cover tightly with foil most of the bake.
• Small dish (20x15 cm, 3 servings) — halve the ragù, besciamella, pasta, and Parmigiano.
• Thick ragù is key for fresh pasta — it should be dense and spoonable before assembling, or the lasagne will be soggy.
• Dry semolina sheets need more liquid — durum-wheat eggless sheets (e.g. Agnesi) hydrate in the oven.
• Loosen the ragù with 150–250 ml water or milk, keep sauces slightly looser, and seal the top with extra besciamella.
• Thin layers win — 3–4 thin layers beat 2 thick ones. Spread each layer just enough to cover.
• Rest before cutting — 10–15 minutes lets the layers set. Cutting straight from the oven makes it slide apart.
• Make ahead — assemble up to 24 hours ahead, keep covered in the fridge, and add 10 extra minutes in the oven when baking from cold.

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Variations

Variation	Change	Notes
Green pasta	Use fresh spinach egg sheets	Most traditional in Bologna
Vegetarian	Replace ragù with mushroom ragù or lentil ragù	Keep besciamella and Parmigiano as-is
With pancetta	Add 40 g diced pancetta with the soffritto	Adds extra depth
Crispy top	Add an extra 40 g Parmigiano on the final layer	More golden crust, saltier finish
With mozzarella (southern-style)	Add 200 g mozzarella, drained and cubed (250 g for extra gooey)	Layer with besciamella; 100 g is barely noticeable

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Result

Layered, rich, and comforting — tender egg pasta with slow-cooked meaty ragù, creamy besciamella, and a golden Parmigiano crust. Holds its shape when cut after resting.